CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs, Dairy |
|
Meats, Main dish, Pies |
1 |
Servings |
INGREDIENTS
1/2 |
lb |
Mushrooms; fresh\sliced |
2 |
tb |
Butter or margarine; melted |
4 |
|
Eggs |
8 |
oz |
Sour cream; commercial |
1/2 |
c |
Parmesan cheese; grated |
1/4 |
c |
All-purpose flour |
1 |
ts |
Onion powder |
6 |
|
To 8 drops Hot Sauce |
8 |
oz |
Monterey Jack cheese; * |
1/2 |
c |
Cooked ham; chopped |
INSTRUCTIONS
* Shredded (2 cups)
Saute` mushrooms in butter in a medium skillet until lightly browned;
drain well, and set aside.
Combine next 7 ingredients in container of electric blender; process until
well blended.
Combine egg mixture, mushrooms, cheese, and ham. Pour into a greased
10-inch quiche dish. Bake at 350^ for 45 minutes or until set. Quiche
should be puffed and golden brown. Let stand 10 minutes before serving.
YIELD: One 10-inch Quiche
Source: Southern Living Annual Recipes, 1984 From the cookbook files of:
Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip
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